Good Morning America Recipes

Emeril's Cheesy Beef Stroganoff Casserole

Hearty Winter Meals That Go Bam!

GMA Recipes Dinner
|
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Ingredients

  • 1 pound bacon, chopped
  • 3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper, freshly ground
  • 4 cups onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 1/2 cup all-purpose flour
  • 1 cup dry red wine
  • 2 14-ounce cans beef broth
  • 1 teaspoon Emeril's Original Essence
  • 1 pound large white button mushrooms, wiped clean, trimmed and sliced
  • 1/2 cup red onions, finely chopped
  • 1/2 cup green onions, finely chopped
  • 1 tablespoon olive oil
  • 1 pound wide egg noodles
  • 1 cup sour cream
  • 2 cups white cheddar cheese, grated
  • Cooking Directions

    Preheat the oven to 350ºF.

    Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour.

    Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.

    Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly.

    Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

    Recipe courtesy Emeril Lagasse, adapted from "Emeril's Potluck," William Morrow Publishers, New York, 2004


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